{"id":915,"date":"2016-12-05T06:30:00","date_gmt":"2016-12-05T04:30:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=915"},"modified":"2026-09-20T11:23:01","modified_gmt":"2026-09-20T09:23:01","slug":"es-tiempo-de-cocido-madrileno-en-nimu-bistrot","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=915","title":{"rendered":"Es tiempo de cocido madrile\u00f1o en Nim\u00fa Bistrot"},"content":{"rendered":"<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\"><b>El restaurante Nim\u00fa Bistrot en el Hotel Adler tiene algo que engancha s\u00ed o s\u00ed.<\/b> Ser\u00e1 su <b>ambiente elegante y su atractiva decoraci\u00f3n obra de Pascua Ortega<\/b> , su <b>magn\u00edfico servicio de sala<\/b> a cargo de un equipo rebosante de profesionalidad que dirige <b>Yolanda Iglesias<\/b> o el buen hacer en cocina de su chef <b>H\u00e9ctor Arias<\/b> que sustituy\u00f3 a <b>Antonio Carmona<\/b>,&nbsp;recientemente ascendido a<br \/>\nchef ejecutivo de todos los restaurantes del grupo o seguramente una combinaci\u00f3n de todos esos factores, pero lo cierto es que <b>cada vez que uno vuelve a Nim\u00fa sabe que el \u00e9xito est\u00e1 siempre&nbsp;asegurado.<\/b><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\"><b><br \/><\/b><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2016\/12\/Cocido.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"480\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2016\/12\/Cocido.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\"><b><br \/><\/b><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\">Para la temporada oto\u00f1o-invierno el dominicano <\/span><b style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\">H\u00e9ctor<br \/>\nArias<\/b><span style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\">, acompa\u00f1ado de su segundo, el filipino<\/span><span style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\">&nbsp;<\/span><b style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\">Jowe Soriano<\/b><span style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\">, han preparado una<\/span><b style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\"><br \/>\nnueva carta<\/b><span style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\"> <\/span><i style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\">\u201cbasada en el producto de la temporada, mediterr\u00e1nea, con algunos<br \/>\ntoques asi\u00e1ticos y caribe\u00f1os<\/i><span style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\"> \u2013teniendo en cuenta la nacionalidad y experiencia<br \/>\nde sus chefs-,<\/span><i style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\"> y en el que la presentaci\u00f3n de los platos tambi\u00e9n forma parte de<br \/>\nnuestra oferta porque comenzamos a comer por los ojos\u201d.&nbsp;<\/i><\/div>\n<div style=\"text-align: justify\">\n<i style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\"><br \/><\/i><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2016\/12\/mv13F-niMU-5.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"386\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2016\/12\/mv13F-niMU-5.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<i style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\"><br \/><\/i><\/div>\n<div style=\"text-align: justify\">\n<span style=\"line-height: 115%\"><span style=\"font-family: Georgia, Times New Roman, serif\">Entre los platos de la<br \/>\n<b>nueva carta,<\/b> destacar una <i>ensalada<br \/>\nde aguacate y tomate con quinoa<\/i>, <i>queso y langostinos, la cazuela de<br \/>\ngarbanzos con pulpo, los medallones de bacalao con verduras aromatizadas y<br \/>\ncebolla en tempura, milhojas de roastbeef con patatas churro o una cochinita<br \/>\npibil en fajita de ma\u00edz. <\/i>De todas formas e<\/span><\/span><span style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\">l restaurante mantiene<br \/>\n<\/span><b style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\">platos cl\u00e1sicos<\/b><span style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\"> de la carta como los<br \/>\n<i>niguiris de huevo frito de codorniz con trufa<\/i> , las<i> anchoas de Santo\u00f1a sobre<br \/>\ncamembert templado y pan de cristal<\/i> o<\/span><span style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\">&nbsp;su cl\u00e1sico <i>steak tartar con huevas de Tobiko.<\/i><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\"><i><br \/><\/i><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgcwCKHgSyl55ExoaYiONFny8kV04fl6wYwn7X2lWAlAPDui6YBbVrOUyfvfTHOZd38hTNnY-I8m0tYtDUJVDpqMC-_6x41aDYcMVSDUmyLUGWhyLsJaNKYOgu3IflCtU8mbyOmDgq1wL4\/s640\/_DSC1754.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"433\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgcwCKHgSyl55ExoaYiONFny8kV04fl6wYwn7X2lWAlAPDui6YBbVrOUyfvfTHOZd38hTNnY-I8m0tYtDUJVDpqMC-_6x41aDYcMVSDUmyLUGWhyLsJaNKYOgu3IflCtU8mbyOmDgq1wL4\/s640\/_DSC1754.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<i><span style=\"font-family: Georgia, Times New Roman, serif\"><br \/><\/span><\/i><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\">Pero en esta ocasi\u00f3n el motivo de la visita era probar su <b>cocido madrile\u00f1o<\/b> del que hab\u00edamos escuchado maravillas. El cocido se sirve <b>todos los mi\u00e9rcoles, excepto los festivos<\/b>, en <b>dos vuelcos<\/b>: la sopa y despu\u00e9s los garbanzos con las verduras y las carnes. El cocido contiene repollo, zanahoria, patata, morcillo, gallina de corral, costilla adobada, chorizo, tocino, hueso de jam\u00f3n y relleno. Es un <b>cocido ligero, completamente desgrasado<\/b>, que conserva todo su sabor debido a las <b>excelentes materias primas<\/b> de la casa y que personalmente me parece <b>al nivel de los mejores de la capital<\/b>. Todo un descubrimiento que sin duda aconsejamos ir a probar.<\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"text-align: justify\"><span style=\"font-family: Georgia, Times New Roman, serif\"><br \/><\/span><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"text-align: justify\"><span style=\"font-family: Georgia, Times New Roman, serif\"><a href=\"http:\/\/www.nimubistro.com\/\" target=\"_blank\">Visitar web de Nim\u00fa Bistrot<\/a><\/span><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"text-align: justify\"><span style=\"font-family: Georgia, Times New Roman, serif\"><br \/><\/span><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"text-align: justify\"><span style=\"font-family: Georgia, Times New Roman, serif\"><br \/><\/span><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"text-align: justify\"><span style=\"font-family: Georgia, Times New Roman, serif\"><br \/><\/span><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"text-align: justify\"><span style=\"font-family: Georgia, Times New Roman, serif\"><br \/><\/span><\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;Arial Narrow&quot;,sans-serif;font-size: 14.0pt;line-height: 115%\"><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>El restaurante Nim\u00fa Bistrot en el Hotel Adler tiene algo que engancha s\u00ed o s\u00ed. Ser\u00e1 su ambiente elegante y su atractiva decoraci\u00f3n obra de Pascua Ortega , su magn\u00edfico servicio de sala a cargo de un equipo rebosante de profesionalidad que dirige Yolanda Iglesias o el buen hacer en cocina de su chef H\u00e9ctor [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":916,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-915","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurantes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Es tiempo de cocido madrile\u00f1o en Nim\u00fa Bistrot - Gastro y Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastroygourmet.com\/?p=915\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Es tiempo de cocido madrile\u00f1o en Nim\u00fa Bistrot - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"El restaurante Nim\u00fa Bistrot en el Hotel Adler tiene algo que engancha s\u00ed o s\u00ed. Ser\u00e1 su ambiente elegante y su atractiva decoraci\u00f3n obra de Pascua Ortega , su magn\u00edfico servicio de sala a cargo de un equipo rebosante de profesionalidad que dirige Yolanda Iglesias o el buen hacer en cocina de su chef H\u00e9ctor [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gastroygourmet.com\/?p=915\" \/>\n<meta property=\"og:site_name\" content=\"Gastro y Gourmet\" \/>\n<meta property=\"article:published_time\" content=\"2016-12-05T04:30:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-20T09:23:01+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2016\/12\/Cocido.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"960\" \/>\n\t<meta property=\"og:image:height\" content=\"720\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Javier Mun\u00e1rriz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Javier Mun\u00e1rriz\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=915#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=915\"},\"author\":{\"name\":\"Javier Mun\u00e1rriz\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#\\\/schema\\\/person\\\/759f602c8a80e8ab5993fcff8f17747f\"},\"headline\":\"Es tiempo de cocido madrile\u00f1o en Nim\u00fa Bistrot\",\"datePublished\":\"2016-12-05T04:30:00+00:00\",\"dateModified\":\"2026-09-20T09:23:01+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=915\"},\"wordCount\":404,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=915#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gastroygourmet.com\\\/wp-content\\\/uploads\\\/2016\\\/12\\\/Cocido.jpg\",\"articleSection\":[\"restaurantes\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/gastroygourmet.com\\\/?p=915#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=915\",\"url\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=915\",\"name\":\"Es tiempo de cocido madrile\u00f1o en Nim\u00fa Bistrot - 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